In an effort to clean out my magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper
- Hard boil the eggs.
- Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
- Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
- In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
- Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.